A savory traditional French tart: a crispy and crumbly base of shortcrust pastry that matches well with a soft filling with delicious bacon dices.
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In a food mixer mix the flour, the cold butter and a pinch of salt until you get a gritty texture. Pour the mixture into a bowl and add the water. Work with the hands in order to have a soft dough block. Cover it with clingwrap and let it rest in the fridge for 40 minutes. Flour a work surface and stretch the dough out with the help of a rolling pin, the dough must be large enough to cover the bottom and the edges of the tin. Roll the dough on the rolling pin and coat the pan previously buttered and floured. Pay attention that it adheres to the borders too perfectly. Cut the excess dough with the wheel and with the bucasfoglia roller pierce the tart bottom to prevent it from swelling. Bake at 190° C for about 15 minutes in a preheated oven. Prepare the filling beating the whole egg and the egg yolks with the fresh cream in a bowl; add a pinch of nutmeg, pepper and salt and mix everything until you get a creamy consistency. Boil the dice of bacon for about 10 minutes in the
water, drain it and keep aside with the grated Gruyère cheese. After 15 minutes baking, let the quiche cool. Brush the bottom with the beaten egg whites and put it back in the oven for about 5-10 minutes at 170° C until it becomes golden brown. Let it cool. Sprinkle the bottom of the quiche with the grated cheese and cover it with the egg and whipped cream mixture. Add the bacon and bake for about 15-20 minutes at 170° C. Let it stand for about 10 minutes before serving.
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Quick and easy to make decorations directly on cakes and pastries. With a simple movement of the pastry bag you can create beautiful 3D roses and tulips.